These Salmon Foil Packets are the perfect light dinner. Cook this salmon on the grill or in the oven for the perfect 25 minute dinner.
I am in love with this recipe, you guys. First of all, salmon is my favorite fish. I could eat it several times a week (and sometimes do!) and not get tired of it. But the real win of this dinner recipe is how easy and healthy it is.
The calorie count on this recipe is low. Additionally, you get your vegetables and a lean protein, which means you will feel full. Finally, it all comes together in about 25 minutes without sacrificing any flavor.
Seriously. I’m obsessed.
Salmon Foil Packet Ingredients
You need very little to make this great recipe.
- Salmon Fillets
- Cherry Tomatoes
- Flat Leaf Parsley
- Lemon Juice
- Salt and Pepper
Other Great Vegetables
If the vegetables I added aren’t really your thing or you can’t find them in your store, here are some other vegetables that would work well in their place:
- Red Peppers
- Yellow Squash
- Snap Peas
How to Thaw Salmon
I think one of the easiest ways to make this recipe is with frozen salmon fillets that are individually sealed. The great part about that is you can pull out the exact number you want to make and adjust this recipe accordingly.
To thaw frozen salmon, leave it in your refrigerator overnight for 8 hours.
How to Make Salmon Foil Packets
- Combine all the cut vegetables in a bowl. Mix to combine.
- Place four 14 x 12 inch pieces of aluminum foil shiny side up and spray with cooking spray.
- Add a small piles of vegetables to the middle of each piece of foil.
- Place a single of salmon on top of each vegetable pile.
- Whisk together the melted butter, half the parsley, lemon juice, salt and pepper. Pour about a tablespoon over each piece of salmon.
- Fold the long sides of the foil up towards the middle and then fold down several times. Now roll in the ends. (See the video in the recipe card.)
How to Cook Salmon in the Oven
These Salmon Foil Packets work in the oven or in the grill! Wrap everything up so that the salmon and vegetables steam nicely inside the foil packets.
Bake salmon for 14 to 16 minutes at 350 degrees or until the salmon registers 140 degrees. I love this instant read thermometer. Make sure that you test the thickest part of the salmon. The wire allows you to monitor the temperature while it’s in the oven or on the grill.
How to Grill Salmon
I love that these little foil packets can be thrown right on the grill.
Preheat your grill to 350 degrees and grill for 13 to 14 minutes or until the salmon registers 140 degrees on an instant read thermometer.
How to Tell Salmon is Done
Salmon is fully cooked when it reaches 140 degrees. I can’t tell you enough how much I think you should buy an instant read thermometer. The one I have listed above is under $25 and a good investment.
If you don’t have an instant read thermometer, you can test your salmon by pushing lightly on it with a fork. It should flake apart very easily. If you still aren’t sure, pull out a piece from the thickest part of the salmon. It should be light pink all the way through (like you see pictured) rather than a darker hot pink.
Why Flat Leaf Parsley
Fresh herbs are usually reserved for adding at the end of the recipe as they don’t hold up to long periods of heat.
But! The short time that this salmon is in the heat is fine for the flat leaf parsley. It is important to pick flat leaf parsley because it will hold up, whereas curly parsley is much better to use as a garnish.
Other Light Fast Dinners
If you are looking for more meals that are lighter on calories, here are some I love.
If you like these Salmon Foil Packets, come back and leave me a comment letting me know! I love hearing from you.
Salmon Foil Packets
- 4 filets each 3 to 4 ounces raw (if buying frozen, thaw for 8 hours in the refrigerator)
- 1 cup cherry tomatoes cut in half
- 1 bunch asparagus cut into 1 inch pieces
- 1 zucchini cut into 1/2 inch slices
- 1/4 cup unsalted butter melted
- 1/4 cup fresh flat leaf parsley minced
- 2 tablespoons lemon juice
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
- Preheat your grill to medium or your oven to 350 degrees.
- Spray four large pieces of aluminum foil with cooking spray. Distribute the vegetables evenly amongst them.
- Top with one fillet of salmon for each piece of foil.
- In a bowl mix together the melted butter, 2 tablespoons parsley, lemon juice, salt, and pepper. Pour a large spoonful over each salmon fillet.
- Fold up the foil in half towards itself and fold down several times. Now fold the ends in towards the top of the packet.
- Place on the grill and cook for 12 to 14 minutes or until the salmon registers 140 degrees with an instant read thermometer. (If cooking in the oven, cook for 14 to 16 minutes.)
- Open up the foil packets and garnish with the remaining parsley.